Tag Archives: your food lab

Healthy Foods To Fight Disease – Dr. William Li



What are the healthy foods to fight disease or even reverse chronic disease?

🎟️ Get your FREE Ticket Today 🌱Join 300,000+ Healthy Food Lovers LIVE at the 10th Edition of the Food Revolution Summit:

Get your FREE heart healthy superfoods guidebook:

Massive thanks to journalist Jenna Matecki for conducting this interview. Check out her youtube: and website:

William W. Li, MD, is a world-renowned physician, scientist, speaker, and author of EAT TO BEAT DISEASE – The New Science of How Your Body Can Heal Itself. He is best known for leading the Angiogenesis Foundation. His groundbreaking work has impacted more than 70 diseases including cancer, diabetes, blindness, heart disease, and obesity. His TED Talk, “Can We Eat to Starve Cancer?” has garnered more than 11 million views, and he has appeared on: Good Morning America, CNN, MSNBC, NPR, Voice of America; and in The Atlantic, TIME, and The New York Times. An author of over 100 scientific publications in leading journals such as Science, the New England Journal of Medicine, and The Lancet, Dr. Li has served on the faculties of Harvard Medical School, Tufts University, and Dartmouth Medical School.


★ SUPPORT OUR WORK BY MAKING A CONTRIBUTION:
★ SIGN UP TO RECEIVE OUR WEEKLY HEADLINES IN YOUR INBOX:
★ SIGN UP TO RECEIVE THE LATEST NEWS DIRECT TO YOUR PHONE:

★ CHECK OUT OUR VEGAN PREGNANCY GUIDE:
★ CHECK OUT OUR VEGAN PARENTING GUIDE:
★ HELP TRANSLATE OUR VIDEOS:
★ GOT A NEWS STORY WE SHOULD KNOW ABOUT? Please email press@plantbasednews.org or leave a message on our hotline UK landline: +44 207 0960 175, US landline: +1 818 963 5411

WEBSITE

SOCIAL MEDIA
★ TWITTER:
★ FACEBOOK:
★ YOUTUBE:
★ INSTAGRAM:

LEARN ABOUT PLANT-BASED LIVING
★ Cowspiracy ➞
★ NutritionFacts.Org ➞
★ Try Vegan for 30 days ➞

source

Aloo Kofta Curry Recipe | How To Make Aloo Kofta Gravy | Veg Kofta Recipe By Smita Deo

Aloo Kofta Curry Recipe | How To Make Aloo Kofta Gravy | Veg Kofta Recipe By Smita Deo

Veg Kofta Curry Recipe | Aloo Kofta Recipe | Potato Kofta Curry | Veg Curry | Veg Gravy | Aloo Curry | How To Make Aloo Kofta | Get Curried | Authentic Recipe By Smita Deo | 🥔🧆🍛

Learn how to make Aloo Kofta Curry with our Chef Smita Deo
00:00 – Introduction
Aloo Kofta Curry is a delicious North-Indian recipe that is prepared with potatoes koftas & creamy gravy. This vegetarian main course dish is easy to cook and full of flavors. Garnish this lip-smacking delicacy with coriander leaves and serve it with steamed rice or Paratha.

Aloo Kofta Curry Ingredients –
0:24 – To Make Masala Paste
2 Tbsp Oil 🛢️
10 Almonds
10 Cashew Nuts
3 Garlic Cloves (finely chopped) 🧄
1 Inch Ginger (finely chopped)
2 Onions (sliced) 🧅
2 Tomatoes (chopped) 🍅
1 Cup Water
1/2 cup Yogurt (beaten)
1/2 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Garam Masala Powder

2:25 – To Make gravy
2 Tbsp Ghee (Clarified butter) 🧈
1-inch Cinnamon Sticks
1 Star Anise
2 Green Cardamoms
Masala Paste
1/2 Ltr water
Salt 🧂
2 tsp Fresh Cream

3:55 – To make aloo kofta
3 Potatoes (boiled & peeled) 🥔
Salt 🧂
2 Green Chillies (finely chopped)
10 -15 Raisins
1 Tbsp Cashew Nuts (chopped)
Coriander Leaves 🌿 (finely chopped)
1/2 tsp Dried Raw Mango Powder
1/2 tsp Fennel Seeds Powder
2-3 Tbsp Oil

6:13 – To Serve Aloo Kofta Curry
Aloo Kofta 🧆
Gravy 🍛
Coriander Leaves
Fresh Cream

Potato Curry Recipes –
Kashmiri Dum Aloo Recipe –
Aloo Chicken Curry Recipe –
Aloo Mutton Curry Recipe –

#AlooKoftaCurry #VegKoftaCurry #GetCurried #SmitaDeo

Download the Get Curried App by clicking on this link:-

Host: Smita Deo
Copyrights: REPL

Subscribe and Get regular Updates:

What Is Kofta?
Kofta (کوفتہ ) is a family of meatball or meatloaf dishes found in the Indian subcontinent, South Caucasian, Middle Eastern, Balkan, and Central Asian cuisines. In the simplest form, koftas consist of balls of ground meat – usually beef, chicken, lamb or mutton, pork, or a mixture – mixed with spices or onions. In Muslim cultures, pork is not commonly used. In many areas in India, beef is not commonly used. In Greece and Cyprus, vegetarian versions are known as hortokeftedes, and often eaten during fasting periods such as Lent. An uncooked version is also made in Turkey, called çiğ köfte. In India, vegetarian varieties may use potato, calabash, paneer, or banana. In Europe, kofta is often served in a fast-food sandwich in kebab shops. Koftas in India are usually served cooked in a spicy curry and are eaten with boiled rice or a variety of Indian bread. In Iran, Iraq, Pakistan and Armenia, koftas are served with gravy, as dry variations are considered to be kebabs. Shrimp and fish koftas are found in South India, West Bengal, and some parts of the Persian Gulf.

source

McAloo Tikki Burger – mcdonald's style recipe | CookingShooking

McAloo Tikki Burger – mcdonald’s style recipe | CookingShooking

Hey Foodies, Here I’ve got my take on the McDonald’s Style McAloo Tikki Burger, the combination of masalas we will use for doing this Aloo Tikki is going to be fantastic guys! These will come out super crisp & tasty 🙂

Do Subscribe to CookingShooking –

Ingredients:
Potato – Boiled, Peeled & Grated – 1 3/4 cups (4-6 potatoes)
Frozen Peas – 1/4 cup
Poha – 1/4 cup
Fresh Coriander Leaves – 2 tbsp
Mint Leaves – 8-9
Yellow Chilli Powder – 1/2 tsp
Coriander Powder – 1 tsp
Garam Masala – 1/4 tsp
Black Salt – 1/4 tsp
Chat Masala – 1/2 tsp
Pepper Powder – 1/2 tsp
Lemon Juice – 1 tsp
Garlic Cloves – 8-10
Red Chilli Powder – 1/2 tsp
Water – 2 tbsp
Oil – 1 1/2 tbsp
Salt – to taste

Maida / Plain Flour – 6 tbsp
Corn Starch – 4 tbsp
Salt – 1/2 tsp
Water – to make batter
Panko Bread Crumbs – 2 cups
Sauce – Eggless Mayonnaise – 4 tbsp
Tomato Ketchup – 2 tbsp
Paprika Powder – 1/2 tbsp
Oil – to deep fry
Butter – to toast buns
Burger Buns – 6

Onion Slices – 1
Vinegar – 1 tbsp
Water – to soak onions
Ice Cubes – 3-4

Kitchen Products I use:
Measuring Cup & Spoon Set –
Kitchen Weight Scale –
Instant Yeast – (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast – (small pack)
Pizza Screen – (3 pack – 6,7,8 inches)
Parchment Paper – much better than butter paper, and it is reusable –
Good NonStick Pan –
Whipping Cream –
Oven For Baking – (28liter is good enough)
Microwave – (not good)

Website: |
Fb:
Blog:

source

Paneer lababdar recipe।Your Food Lab के स्टाइल में बनाएं पनीर की लाजवाब सब्जी।paneer recipe in hindi

Paneer lababdar recipe।Your Food Lab के स्टाइल में बनाएं पनीर की लाजवाब सब्जी।paneer recipe in hindi

#yourfoodlab channel #paneerlawabdar #paneerrecipe #howtomakepaneer #paneerrecipe

INGRiDiENTS

Paneer 300 gm
Cloves 3
Cardamom 3
Black papper 5
Dalchini
Bay leaf
Ginger
Garlic
Green chili 2
Kaju 8
Cumin 1/2tsp
Coriander powder 1/2 tsp
Red chili powder 1/2 tsp
Kashmiri red chili 1/2 tsp
Kasuri methi 1/2 tsp
Onion 1
Tomato 2
Fresh cream
Salt as per taste

Disclaimer

This video only made for knwoledge and information,and fun no intention to hurt any one image,your food lab channel is very good and very success and very grow chanel I only want to review his recipe।

Thanks

Mix veg Tahari recipe-

Milk cake recipe-

Dudh ki mithai recipe-

Kalakand recipe-

Paneer do pyaza recipe-

Mithi daal recipe-

Arbi masala recipe-

Simple pulao recipe-

Onion bonda recipe-

Punjabi rajma recipe-

Egg masala recipe-

Veg manchurian recipe-

Egg roll recipe-

Punjabi style kadhi pakoda recipe-

Dhaba Style daal fry recipe-

Ajwain puri recipe-

Poha and aalu snack-

Mawa cake recipe-

Chicken biryani recipe-

Soyabin biryani recipe-

Mumbai style masala wada pav recipe-

Zeera rice recipe-

Bengali style fish curry-

market style Samosa recipe-

Chicken pakoda recipe-

Restaurant style veg chaumine recipe-

Mango launji-

Chicken satay recipe-

Bengali style mudo daal recipe-

Aalu tikki chat recipe-

Restaurant style chili chicken recipe-

Weight loss breackfast recipe-

South Indian lemon rice-

Banana chips recipe-

source

Tava Masala Idli Recipe | तवा मसाला इडली | Chef Sanjyot Keer

Tava Masala Idli Recipe | तवा मसाला इडली | Chef Sanjyot Keer

full recipe for Tava masala idli

Prep time: 10 mins
Rest time: 30 mins
cooking time: 25 mins
serves: 4

Ingredients:
• Rava (semolina) 1 cup
• Curd 1 cup
• Salt to taste
• Water 3/4th cup
• Fruit salt / baking soda 1 tsp
• Ghee 1 tbsp
• Jeera (cumin seeds) 1 tsp
• Onion 2 medium size (chopped)
• Red chilli paste 2 tbsp
• Garlic paste 2 tbsp
• Capsicum 1 medium size (chopped)
• Tomatoes 3 medium size (chopped)
• Salt to taste
• Turmeric powder ½ tsp
• Pav bhaji masala 1.5 tbsp
• Fresh coriander 1 tbsp (chopped)
• Lemon juice 1 tsp

Method:
• In a bowl add rava, curd and salt to taste, mix well and rest it for 30 minutes, add water slowly and gradually and whisk well, make sure there are no lumps and it should in pouring consistency. Rest it for 15 minutes.
• Grease the idli mould with oil or ghee and set the steamer ready, add the fruit salt just before steaming the idlis and whisk well, this step helps in making the idli much softer.
• Fill the idli batter in the greased mould and steam them in a preheated steamer for 7-8 minutes.
• Do check it by inserting a toothpick in the centre of the idli, if the toothpick comes out clean its done or else steam for few more minutes and do the toothpick test.
• Cool down the idlis for 1-2 minute and the demould them, cut the idlis in 4 quarters and keep them aside.
• Heat ghee in a pan on medium heat, add jeera and onions and cook until onions turn translucent.
• Add red chilli paste and garlic paste and cook for 3-4 minutes or until oil is released.
• Add capsicum, tomatoes, salt to taste, turmeric powder and pav bhaji masala, mix well and lightly mash the tomatoes & cook for at least 3-4 minutes. Add a splash of water if the masala gets to dry.
• Add the idlis to the masala and mix it gently and well so the idli coast well with the masala, cook for 2-3 minutes.
• Finish it by adding freshly chopped coriander leaves and lemon juice, your tava masala idli is ready to be served, serve hot with coconut chutney.

Join us on:

Facebook –
Instagram –
Twitter –

Follow Chef Sanjyot Keer Here:

Facebook –
Instagram –
Twitter –

source

Veg Manchow Momo Soup | Veg Momo | Chef Sanjyot Keer

Veg Manchow Momo Soup | Veg Momo | Chef Sanjyot Keer

Full Written Recipe for Veg manchow momo soup

Momos can be made either veg or non veg, I’ve mentioned both the fillings, you can tweak the ingredients as per your preference. You can switch the veg with the chicken and the remaining step of making the soup remains the same.

For veg momo filling:
Ingredients:
• Cabbage 2 cup (chopped)
• Carrots 3/4th cup (chopped)
• Onions 1/4th cup (chopped)
• Garlic 1 tsp (chopped)
• Ginger 1 tsp (chopped)
• Green chilli paste 1 tsp
• Soy sauce 1 tsp
• Spring onion greens 1/4th cup (chopped)
• Salt & white pepper powder to taste
• Aromat powder 1 tsp (Optional)
Methods:
• Mix all the ingredients in a mixing bowl, well and keep aside to be used as a momo filling, if you want to make the momos and store them, then avoid using of onions.

For chicken momo filling
Ingredients:
• Boneless Chicken 200 gm (minced)
• Spring onion greens 1/4th cup (chopped)
• Ginger 1 tbsp (chopped)
• Garlic 1 tbsp (chopped)
• White pepper powder a pinch
• Salt to taste
• Soy sauce 1tsp
• Chicken stock 2 tbsp
• Egg 1 no. (whisked)
• Corn starch 1 tsp
Methods:
• Mince the chicken boneless with a knife or in a food processer for ease of work.
• Next, take a bowl, add minced chicken, spring onion greens, ginger, garlic, white pepper powder, salt to taste, soy sauce, chicken stock, egg and cornstarch, mix vigorously, keep aside to be used as a filling.

For making the momos
Ingredients:
• Refined flour (Maida) 2 cups
• Salt to taste
• Water as required
• Dry flour to coat
• Momo filling as required
Method:
• In a mixing bowl add refined flour, salt to taste and water as required to knead a semi stiff dough and until smooth in texture.
• Cover it with a damp cloth and rest it for 15-30 minutes.
• Knead once again and divide into equal dough balls, by squeezing it with your thumb and index finger.
• Flatten the dough balls and coat it with dry flour, further roll into a thin chapati. Cut into 3-inch circles using a cookie cutter or a lid. You can also choose to roll the momo wrapper individually by making small dough balls.
• Place a spoonful of filling mixture in the centre.
• Shape the momos by pinching it from one side, make pleats & pinch at each pleat and continue shaping in semicircular motion. Pinch all over again to seal the momo perfectly and to even out the shape.
• By the time you shape all the momos set water for boiling in a stock pot and add salt as per taste, once you’re done with shaping, slide in the momos and boil them for 5-7 minutes.
• Once the momos are cooked serve them with hot manchow soup.

For manchow soup
Ingredients:
• Oil 1 tbsp
• Garlic 4 tbsp (chopped)
• Ginger 2 tbsp (chopped)
• Green chillies 1 tsp (crushed)
• Coriander stems / celery 1 tbsp (chopped)
• Vegetable stock 1.5 litres (strained)
• Veggies:
1. Cabbage 1/3rd cup (chopped)
2. French beans 1/4th cup (chopped)
3. Carrot 1/4th cup (chopped)
4. Capsicum 1/4th cup (chopped)
5. Mushroom 1/4th cup (chopped) optional
6. Tofu/paneer1/4th cup (chopped) optional
• Light Soy sauce 1 tbsp
• Dark soy sauce ½ tbsp
• Vinegar 1 tsp
• White pepper powder 1 tsp
• Sugar ½ tsp
• Aromat powder 2 tsp (optional)
• Cornstarch 2 tbsp + water 1 tbsp
• Salt to taste
• Fresh coriander leaves 2 tbsp (chopped)
• Spring onion greens 1 tbsp (chopped)
Methods:
• Set a wok on high heat, add oil, garlic, ginger, green chillies and coriander stems, sauté it for a minute.
• Add the vegetable stock and to the wok, continue to cook on high flame and bring it to a boil.
• Add the veggies, light soy sauce, dark soy sauce, vinegar, white pepper powder, sugar and aromat powder, mix well and bring it to a boil.
• In a separate small bowl, add cornstarch and water to make cornstarch slurry, further add the cornstarch slurry to the soup and cook until it becomes thick, you can adjust the quantity of the slurry depending how thick you want your soup to be. Check for the seasoning and the spiciness as per your taste.
• Finish it by adding some freshly chopped coriander leaves and spring onion greens.
• Veg manchow soup is ready to be served, add the cooked momos and serve it immediately with some crispy fried noodles on side.

The Music I use in All my videos –
(Best for independent creators)

Follow us on all platforms:
Facebook –
Instagram –
Twitter –

Follow my personal handles here: (Chef Sanjyot Keer)
Facebook –
Instagram –

source

Methi Murg Recipe | मेथी मुर्ग | Chef Sanjyot Keer

Methi Murg Recipe | मेथी मुर्ग | Chef Sanjyot Keer

Full recipe for Methi murg

Prep time: 15 mins
cooking time: 30 mins
serves: 4

For Marinating the chicken
Ingredients:
• Whole chicken (750 gm)
• Salt to taste
• Ginger garlic paste 1 tbsp
• Curd 1 cup
• Turmeric powder 1 tsp
• Red chilli powder 1 tbsp
• Coriander powder 2 tbsp
• Black pepper ½ tsp

Method:
• Marinate the chicken with ginger garlic paste, curd, powdered spices, salt & pepper for 15-20 minutes and keep aside.

For Gravy
Ingredients:
• Onion 2 medium sized
• Garlic cloves 3-4 nos.
• Green chillies 1-2 nos.
• Ginger 1 inch
• Fresh coriander 2 tbsp
• Oil 1 tsp + Ghee 2 tbsp
• Whole spices
1. Cinnamon stick 1 inch
2. Cloves 2-3 nos.
3. Bay leaf 12 nos.
4. Black peppercorns 8-10 nos.
5. Black cardamom 1 no.
• Garlic 1 tbsp (chopped)
• Methi leaves 200 gm (washed & cleaned)
• Marinated chicken
• Green chillies 3-4 nos. (slit)
• Ginger 1 inch (julienned)
• Salt to taste
• Fresh cream 1 tbsp
• Garam masala 1 tsp
• Lemon juice 1 tsp

Method:
• In a blending jar add the onions, garlic cloves, green chillies, ginger and fresh coriander, grind to form a fine paste.
• Heat oil and ghee in a kadhai or pan, add the whole spices and garlic, sauté for 1-2 minutes.
• Add the onion chilli paste and sauté for 2-3 minutes.
• Add the cleaned and washed methi leaves, cover and let the leaves wilt on low flame for 1-2 minute.
• Add the marinated chicken, green chillies, ginger and salt to taste, mix well and cook uncovered for 4-5 minutes.
• Now cover and cook for 15-20 minutes or until the chicken is cooked, while stirring in intervals to ensure it doesn’t stick to the bottom.
• Add fresh cream, garam masala and squeeze fresh lime. Remove from heat.
• Serve hot with paratha or roti and rice.

Join us on:

Facebook –
Instagram –
Twitter –

Follow Chef Sanjyot Keer Here:

Facebook –
Instagram –
Twitter –

source

Matar Anda Masala Recipe | Chef Sanjyot Keer | Your Food Lab

Matar Anda Masala Recipe | Chef Sanjyot Keer | Your Food Lab

Written recipe for Matar anda masala

Prep time: 15 mins
Cooking time: 30 mins
Serves: 6

Ingredients:
• Boiled eggs 8 nos.
• Oil for shallow frying
• Turmeric powder ½ tsp
• Tomatoes 5-6 medium size (roughly chopped)
• Ghee 2 tbsp
• Jeera 1 tbsp
• Onions 2-3 medium size (chopped)
• Ginger garlic paste 2 tbsp
• Green chillies 1 tbsp (chopped)
• Turmeric powder 1/4th tsp
• Salt to taste
• Roasted besan (gram flour) 1 tbsp
• Red chilli powder 1 tbsp
• Coriander powder 1 tbsp
• Green peas 1 cup
• Water as required
• Kasuri methi 1 tsp
• Garam masala 1 tsp
• Fresh cream 2 tbsp
• Fresh coriander leaves 1 tbsp (chopped)
Methods:
• Remove the shell of the boiled eggs and poke them with a toothpick.
• Set a pan on medium heat, add oil, turmeric powder and shallow fry the boiled eggs until crispy layer formed on outside. Keep aside for later use.
• Add the tomatoes in a Grinding jar and grind to a fine puree.
• Set a pan or wok on medium heat, add ghee and jeera and allow it to splutter.
• Add onions and cook until golden brown.
• Add ginger garlic paste, green chillies and turmeric powder, mx well and cook for 1-2 minutes.
• Add the tomato puree, salt to taste and cook for 2-3 minutes. Bring it to boil.
• Add roasted besan, red chilli powder and coriander powder, mix well and cook until oil releases.
• Add green peas, mix well and cook for 8-10 mins, add water if the masala gets too dry. Continue to keep the heat on medium flame, cover and cook for 5-6 minutes.
• Add 200 ml water and bring it to a boil, add the fried eggs and mix gently.
• Add kasuri methi, garam masala and fresh cream, mix gently and continue to cook for 4-5 minutes.
• Add freshly chopped coriander leaves and mix, your matar anda masala is ready to be served, serve hot with roti, naan or paratha of your choice.

Join us on:

Facebook –
Instagram –
Twitter –

Follow Chef Sanjyot Keer Here:

Facebook –
Instagram –
Twitter –

source